Posts Tagged ‘pavlova’

What’s christmas without cranberry? Hhmm…I was wondering if there was any way I could serve something with cranberries since turkey was out. While flipping through the delicious magazine, I came across this recipe for cranberry ice cream. Cool! In the end, I decided on serving it with pavlova…sweet and sour…just the way to end one’s dinner! 

Cranberry Ice Cream:


  • 500g frozen cranberries
  • 1 cinnamon quill
  • 200g caster sugar
  • 5 egg yolks
  • 300ml milk
  • 1 tbsp brandy
  • 600ml thickened cream


  • Place cranberries, cinnamon and half the sugar in a saucepan with 1/4 cup water.
  • Bring to boil over high heat, then lower heat to medium-low and cook, covered until berries soften. Stir occasionally.
  • Leave it to cool awhile. Remove cinnamon quill and process in food processor till smooth.
  • Heat milk and remaining sugar in a saucepan over medium heat till sugar dissolves. 
  • Whisk egg yolks in a bowl till pale. Whisk milk into egg yolk mixture till combined well.
  • Return mixture to saucepan and heat over medium heat till it thickens and coats the back of a wooden spoon. 
  • Add in the alcohol. Pour custard into a bowl and allow it to cool. Refrigerate for 2-4 hours. 
  • Churn cream and custard in an ice cream maker according to maker’s instructions. Fold in cranberries, pour into tupperware and freeze.



  • 3 tsp cornflour 
  • 6 egg whites
  • 1 tsp cream of tartar
  • 1  1/3 cups caster sugar
  • 1 tsp vanilla essence
  • 1 tsp white vinegar


  • Preheat oven to 200C.
  • Beat egg whites and cream of tartar in a large bowl till soft peaks form. Add sugar, bit by bit, beating constantly till very stiff and glossy. Beat in the cornflour. Fold in the vinegar.  
  • Spoon mixture onto baking paper in spoonfuls. Shape into small meringue pie shapes.
  • Bake till slightly brown and crisp on the outside. Leave it to cool in oven with door ajar.

Mixed Berry Coulis


  • Frozen mixed berries
  • Sugar


  • Place frozen mixed berries and sugar in a saucepan and bring to boil over medium heat. Stir until it thickens and berries softens.
  • Serve pavlova with ice cream drizzled with mixed berry coulis.



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